Val's tomato ketchup

    30 min

    Once I realised how much hidden sugar can be in some of the big brands of ketchup, I started making my own using a small amount of natural maple syrup and coconut sugar to sweeten instead of refined sugars.

    5 people made this

    Serves: 8 

    • 1.8L tomato passata
    • 170g tomato puree
    • 170ml water
    • 2 tablespoons cider vinegar
    • 2 tablespoons maple syrup
    • 1 tablespoon coconut sugar
    • 1 teaspoon salt
    • 1/4 teaspoon onion salt
    • 1/8 teaspoon garlic granules
    • 1 pinch ground allspice

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Combine tomato passata, tomato puree, water, cider vinegar, maple syrup, coconut sugar, salt, onion salt, garlic granules and allspice in a saucepan over low heat; simmer until slightly reduced, about 20 minutes. Cool completely before transferring to a sterilised ccontainer or jar; cover with tight-fitting lid and store in fridge.

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    Reviews in English (16)


    I wanted to make a barbecue sauce and a lot of them use a lot of tomato ketchup. I didn't want to put all of those nasties in my sauce so I used this for the base. I did mean I had to add some maple syrup to the barbecue sauce as it wasn't as sweet, but it's a better sauce because of it  -  29 Apr 2016


    Nice recipe. I am not a fan of sweet things so I used only half the maple syrup for personal preferences. I will use brown rice syrup the next time though. Needing to watch our salt intake, I used onion powder instead of onion salt and omitted the additional salt all together. We won't be purchasing ketchup anymore! Thank you Valorie for your recipe.  -  12 Feb 2015  (Review from Allrecipes US | Canada)


    This is my recipe. I just now noticed that when published, All Recipes changed the amount of tomato sauce. IT SHOULD READ 1 (8oz.) CAN TOMATO SAUCE, not 8!  -  25 Jan 2015  (Review from Allrecipes US | Canada)